Curried Creamed Eggplant
2 pounds miniature or japanese eggplants
Heat the broiler.
1 1/2 teaspoons canola or vegetable oil
1 onion, chopped
6 cloves garlic, minced
2 teaspoons gated peeled fresh ginger
1/4 teaspoon whole fennel seeds
2 teaspoons ground cumin
1/4 cup canned tomato puree
1/3 cup buttermilk or plain nonfat yogurt
Place the whole eggplants underneath, about 2 inches from the heat source. When the top has buckled, turn them twice more to cook all sides, between 5 and 7 minutes for each side. Remove with a long-tined fork. Let them cool thoroughly on a plate.
Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the onion, garlic, ginger, fennel seeds, and cumin, and sauté over medium heat until the onion is soft, about 7 minutes. Add the tomato puree, and stir until it reduces and thickens, about 3 minutes. Transfer to a large mixing bowl and set aside to cool.
When the eggplants are cool enough to handle, cut off the stem end, and peel away the skin. Discard as many seeds as you can without tossing away the flesh. Chop the pulp and stir it into the bowl with the tomato mixture. Add the buttermilk or yogurt 1 tablespoon at a time, allowing the temperature to adjust so that mixture won't curdle.
Serve at room temperature or chilled.
wow. loved this recipe a lot!
bill, dallas, texas
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